Very Valrhona & white chocolate truffles
This is my modest first attempts at chocolate truffles. I certainly LOVE trying new things and Johanna over at The Passionate Cook certainly came up trumps with this month's edition of Jennifer's Sugar High Friday.
I pretty much decided to wing it this time and only do a bit of research and make up the rest. A very informative Wiki entry led me to this Cooking for Engineers entry. It came up with the ratio of 2 parts of chocolate to 1 part cream for a truffle-friendly ganache mixture.
To make these slightly different from from your standard chocolately truffles, I put a honey-roasted, chocolate-coated almond within each ganache. They were especially decadent with the use of the 75% Valrhona chocolate, recently picked up a my new favourite farm shop, Burwash Manor Farm Larder. The white chocolate truffle was a little too runny and didn't set to stand up on its own, so I flavoured it with a bit of rose water and used it as a filling.
Check out these other wonderful entries for this month's event!
8 comments:
Hi Bonnie ~ Those are just gorgeous! Did you have any idea there could be so many kinds of truffles, or that so many people would feel called to make them? The poor chocolate people! Yours look just luscious ...
Alanna -
All these ideas are wonderful and there's no reason why you can't enjoy truffles when there's even ones for WeightWatchers like yours!
Johanna -
Unfortunatley, I made such a small batch that there's none left. I have some ideas for next weekend though! I can't wait!
Wow - these look gorgeous - especially the white chocolate one in the front. And I love the idea of the surprise almond in the middle!
First attempt? You could have fooled me!
They fantastic especially the white chocolate one... :)
Your first attempt is smashing! They look delicioius!
Your "modest first attempt" at truffles is awesome, that white chocolate one looks real nice.
Jeanne - you know how something can sometimes be way too rich, no matter how small you make it? Well the almond gives a nice break from the richness of the chocolate.
Mae, Ivonne & Brilynn - Thanks for your kind comments, I certainly hope they will come out as well next time!
I envy those white choc truffles, too - we're still learning how to temper white chocolate so we'd end up with a pretty smooth covering for our home-made truffles!
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